These days I cooked a dish that I usually don’t cook even if is so popular in Romania. I’m associating stuffed pepper with soup. My husband can’t associate them with soup but with sauce because his mother cooks this dish this way.

I boiled the pepper with some carrots and tomato juice. My own recipe – not my mom’s, not my mother in law’s.

Ingredients

– 500 g of minced meat

– 14 little or medium bell peppers

– 1 red bell pepper

– 1 onion

– 1 tomato

– 200 g of rice

– 2 eggs

– 2 spoons of sunflower oil

– savory

– parsley

– 300 ml of tomato juice

– 4 carrots

We wash and we take the seeds out of the pepper. Each pepper will have a little hole in it (to prevent the spreading of the composition).

We will wash the red bell pepper, the tomato and the onion and we cut them finely. We will put them into a pan with the meat, the condiments and the oil. We temper for 4-5 minutes and after this we’ll take the pan from the oven.

We add the rice and the parsley and we let composition to cool off. We will add the eggs and we mix the composition with a spoon.

The peppers will be stuffed with the composition and put into a thermo resistant recipient.

The carrots will be washed and peeled off. They will be finely shredded and put into the recipient. We will add the tomato juice and 250 ml of water.

The recipient is put into the oven. I kept it there for about an hour at medium temperature. In this time I had to add 100 ml of water.